If you like Indian flavors, you'll love this healthy take on stew. You can easily eliminate the chicken to make a vegetarian meal. This dish smells so good while it's cooking it's difficult to wait all day for dinner!
1Mix onions, garlic, garam masal, oil, paprika, ginger, and cayenne in a microwave safe bowl. Heat in microwave for 5 minutes, stirring occasionally. Transfer to slow cooker. Add carrots, parsnips, rutabaga, broth, orange zest, tapioca and salt to slow cooker. Cover and cook on low 8 to 10 hours or high 5 to 7 hours.
2Discard orange zest. Add salt and pepper to taste. Spoon individual servings into bowls and top with about 1 1/2 tablespoon of Greek Yogurt, 1 1/2 tablespoons of dried cherries, and 1/2 tablespoon of slivered almonds.